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Monthly Archives: March 2014

Every time I go to a Mexican restaurant, I find myself tempted by that luscious, warm, creamy white queso dip. I stand in line at Moe’s, practically drooling, as the person in front of me has ladle-full poured over their nachos. They employees make a huge deal of it too, lifting the ladle way up into the air so that I am tempted even further by a waterfall of cheesy goodness! I hold myself back, but I really just want to request that they pour it over EVERYTHING!

Luckily, thanks to Isa Moscowitz’s new cookbook Isa Does It, I can make my own healthy queso dip at home and it’s delicious! I love that I can actually pour it over my entire plate of veggie nachos without feeling guilty. Of course, you can use it on tacos or burritos, drizzle over chili, use as a condiment on black bean burgers, or as a sauce to pour over chickpea cutlets.

I have modified Isa’s recipe considerably, eliminating the oil, reducing the liquid, and increasing the cashews. Isa’s recipe was just a little too thin for me to call a “dip” and the oil wasn’t necessary. I also used slightly more lemon juice, as I always do in recipes that call for lemon, and I omitted the steps for sautéing the onion, garlic, and jalapeño. I have a Vitamix that heats everything up nicely, so I didn’t see a reason to dirty another dish. I also swapped the vegetable broth for cashew milk, just to keep more of the white color.

If you don’t have a high-speed blender, make sure you chop everything finely and sauté the veggies first (onions and jalapeños around 5 minutes, then toss in the garlic for about 30 seconds). Then put everything in your blender or food processor and blend as smooth as possible.

If you have a Vitamix, you can throw everything in whole, even the onion (minus the peel, obviously), and blend for about 3-4 minutes until hot and steamy.

PS This would be awesome with a can of rotel dip added in! Dear Lord, where is the nearest bag of chips??!!!!